Moroccan Peanut Cookies Recipe

Soft, chewy Moroccan peanut cookies coated in powdered sugar and packed with toasted peanuts and warm spices. A simple, traditional recipe that evokes family kitchens and comforting afternoons with tea.

These cookies were a staple in my grandmother’s kitchen and one of the many cherished recipes from our Moroccan heritage. Baking them always brings back memories — the smell of toasted peanuts, the hint of cinnamon and ginger, and the quiet ritual of rolling each cookie by hand. They are perfect for sharing or for keeping on hand as a sweet, spiced snack with a cup of tea or coffee.

Ingredients in the Moroccan Peanut Cookies

• 2 Cups toasted peanuts, skin removed (about 250 g / 11 oz)
• 3/4 Cup granulated sugar (about 150 g / 5.5 oz)
• 1 large egg
• 2 large egg yolks
• 1/4 tsp baking powder
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1 Cup powdered sugar for rolling (about 125 g / 4.5 oz)
• About 30 small paper baking cups

How to make Moroccan Peanut Cookies

Start by placing the toasted peanuts in a food processor. Pulse for 10–15 seconds until they are broken down to a coarse meal. Add the granulated sugar and process again until the mixture resembles a fine, sandy meal. You want the peanuts ground but not turned into peanut butter.

Transfer the peanut-and-sugar mixture to a medium bowl. Add the egg, the two egg yolks, baking powder, ground ginger, ground cinnamon, and a pinch of salt if desired. Mix everything together by hand until well combined. The dough should hold together when pressed. If it feels too dry, the egg yolks will help bind it; mix thoroughly but avoid overworking the dough.

Let the mixture rest for 20–30 minutes at room temperature. Resting helps the mixture hydrate and makes it easier to shape into uniform balls.

Preheat your oven to 300°F (about 150°C). Pour the powdered sugar into a medium-deep bowl for rolling. Shape the dough into small balls about the size of mini cupcake liners. Roll each ball generously in powdered sugar until coated, then place each coated ball into a paper baking cup on a baking sheet or in a mini muffin pan for support.

Baking and storing the cookies

Bake the cookies at a low temperature to achieve the classic texture: start at 300°F (150°C) for 8–10 minutes until the cookies begin to set and small cracks appear on the tops. Then reduce the oven temperature to 215°F (about 100°C) and continue baking for an additional 20 minutes. The outside should be firm while the inside remains tender and slightly soft when you press the top gently. The cracks on top are a good visual cue that the cookies are done.

These cookies can be prepared ahead: make the dough and refrigerate it for up to a day, then shape and bake when ready. Once baked and fully cooled, store the cookies in an airtight container at room temperature for 7–10 days. For longer storage, freeze the fully cooled cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.

HAPPY BAKING!

Tips and variations

• Use fresh, well-toasted peanuts for the best flavor. If your peanuts still have skins, remove them after toasting for a cleaner texture.
• The powdered sugar coating gives a sweet, delicate exterior. You can dust them again after baking if you prefer a more pronounced sugar finish.
• To vary the spice profile, add a pinch of nutmeg or substitute a small amount of cardamom for part of the ginger for a more aromatic twist.
• If the mixture feels too dry, mix in a tiny splash of milk or one more egg yolk; if too wet, add a tablespoon of finely ground peanuts or a bit more sugar.

If you try this recipe, share your results — tag OneSarcasticBaker on Instagram to show your cookies. Enjoy these simple, aromatic treats that bring a touch of Moroccan tradition to your kitchen.